Chapter 2 Part 3

LIPIDS

By Dr. Sajid Ali (Pharm-D)

lecturer KIMS
 Lipids

 Lipids are organic compounds formed mainly from

alcohol and fatty acids combined together by ester
linkage.

O
H2O O
R CH2 OH
+ HO C R R CH2 O C R
Fatty alcohol Fatty acid Esterase (lipase) ester (lipid)

 Although the term lipid is sometimes used for fats, fats are

a subgroup of lipids called triglycerides.
 Lipids
 Hydrophobic or Amphiphilic small molecules;
 Lipids are non-polar (hydrophobic) compounds, soluble
in organic solvents.
 Most membrane lipids are Amphipathic, having a non-
polar end and a polar end.

Phospholipids have Amphipathic character

Lipids

 Fatty acids consist of a hydrocarbon chain with a carboxylic acid

at one end.

 A 16-C fatty acid:

CH3(CH2)14-COO-

Non-polar polar
CHARACTERISTICS OF LIPIDS

1. They are insoluble in water but soluble in nonpolar solvents

such as ether, chloroform and benzene.
2. Their primary building blocks are fatty acids, glycerol,
Sphingosine and sterols.
3. They can be used by the living organisms.
CLASSIFICATION OF LIPIDS

 Lipids can be simply classified into three main groups.

I. Simple lipids

II. Compound lipids

III. Derived lipids

 1. Simple lipids:
 These are esters of fatty acids with various alcohols.
a. Fats: Esters of fatty acids with glycerol. Oils are fats in the liquid
state.

b. Waxes: Esters of fatty acids with higher molecular weight monohydric

alcohols.
For example beeswax is composed of a 30 C alcohol connected to a 16 C
fatty acid
 2. Complex Lipids:
 These are esters of fatty acids containing groups in addition to an alcohol and
a fatty acid.
 A. Phospholipids:
These are lipids which contain fatty acids, alcohol and a phosphoric acid
group. They usually have nitrogen containing bases and other substituents.
Based on the type of alcohol present, the phospholipids can be divided into
(i) Glycerophospholipids in which the alcohol is glycerol.
(ii) Sphingophospholipids, in which the alcohol is sphingosine.
3. Derived, Precursor And Associated Lipids:
 These include fatty acids, glycerol, steroids, alcohols, fatty aldehydes, and
ketone bodies, hydrocarbons, lipid-soluble vitamins, and hormones
 Biological Importance Of Lipids

 They are more storable to unlimited amount compared to carbohydrates.

 They have a high-energy value (25% of body needs) and they provide more energy
per gram (9 kcal/ gm) than carbohydrates and proteins but carbohydrates (4 kcal/g)
are the preferable source of energy.
 Supply the essential fatty acids that cannot be synthesized by the body.
 Supply the body with fat-soluble vitamins (A, D, E and K).
 They are important constituents of the nervous system.
 Tissue fat is an essential constituent of cell membrane and nervous system.
Biological Importance Of Lipids

 Stored lipids “depot fat” is stored in all human cells acts as:
 A store of energy.
 A pad for the internal organs to protect them from outside shocks.
 A subcutaneous thermal insulator against loss of body heat.
 Lipoproteins, which are complex of lipids and proteins, are important cellular
constituents that present both in the cellular and subcellular membranes.
 Cholesterol enters in membrane structure and is used for synthesis of adrenal
cortical hormones, vitamin D3 and bile acids.
 Lipids provide bases for dealing with diseases such as obesity,
atherosclerosis, lipid-storage diseases, essential fatty acid deficiency,
respiratory distress syndrome.